Quinoa Salad with Roasted Sweet Potato, Kale & Pesto Vinaigrette

Name: Quinoa Salad with Roasted Sweet Potato, Kale & Pesto Vinaigrette
Total time: 40 min
Ingredients: 2 medium sweet potatoes (about ¾ pound total), peeled and diced into ½-inch pieces; 2 tablespoons olive oil; Salt; pepper; 1 cup quinoa, rinsed; 1 ¾ cups vegetable broth; 2 cups stemmed and finely chopped curly kale; ½ cup roasted, salted sunflower seeds*; ⅓ cup thinly sliced fresh basil; ½ cup firmly packed fresh basil leaves; ¼ cup firmly packed fresh parsley leaves; ½ cup olive oil; ¼ cup freshly squeezed lemon juice; 1 clove garlic, roughly chopped; 1 teaspoon maple syrup or agave nectar; ¼ teaspoon salt; Pepper, to taste

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This hearty vegan quinoa salad features crisp and tender roasted sweet potato, toasted sunflower seeds and an outrageously flavorful, pesto-inspired dressing. I

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Ingredients

2 medium sweet potatoes (about ¾ pound total), peeled and diced into ½-inch pieces
2 tablespoons olive oil
Salt
pepper
1 cup quinoa, rinsed
1 ¾ cups vegetable broth
2 cups stemmed and finely chopped curly kale
½ cup roasted, salted sunflower seeds*
⅓ cup thinly sliced fresh basil
½ cup firmly packed fresh basil leaves
¼ cup firmly packed fresh parsley leaves
½ cup olive oil
¼ cup freshly squeezed lemon juice
1 clove garlic, roughly chopped
1 teaspoon maple syrup or agave nectar
¼ teaspoon salt
Pepper, to taste